1. Preheat oven at 300°F/160°C. Grease and line two 8"×8"×2 / 20cm×20cm×5cm cake pans.
2. Blend raisins with wine, cook for 10 minutes and allow to cool.
3. Add rum, vanilla, and almond essence.
4. Cream soft margarine and sugar until light and fluffy.
5. Add eggs one at time, beating well between each addition, add lemon juice.
6. Combine and sift all dry ingredients.
7. To the creamed mixture, add the dry ingredients and wine mixture alternately. Stir in strawberry jam and browning, pour into baking pans.
8. Place baking pan on the bottom of the oven, cover and bake for 2 1/2 hours or until done.

NOTES:

Use a toothpick and stick it into the center of the cake to check if the cake is baked.